Trout Cleopatra

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A superior dish that can be prepared in less than 15 minutes. –The Inn on Lake Waramaug, New Preston, Connecticut

Ingredients

6 small trout

Milk

Flour

1/4 pound butter (1 stick)

3 lemons

4 ounces bay shrimp

4 tablespoons capers

Chopped parsley

Instructions

Dip trout in milk and then in flour and fry them in lightly browned butter, using about ⅔ of a stick. Squeeze juice of 1 lemon over trout. In separate pan, put rest of butter, trimmed wedges of 2 lemons, shrimp, and capers and cook until butter is lightly browned. Pour over trout, sprinkle with chopped parsley, and serve.